Knife name: Kiritsuke Bunka Material: Silver Steel #3/Gingami No.3 Finish: Nashiji Handle: Western Handle Blade type: Double-edged Blade length: 210mm Origin: Tosa City in Kochi prefecture Bunka is a general purpose kitchen knife as Santoku and it used to be just as popular as the Santoku, but has become less commonplace in recent years. With its wider blade, the Bunka knife is suitable for cutting vegetables, while the triangle-shaped tip area is particularly useful when cutting fish and meats. Gingami 3 is categorized to stainless steel for its 13-14.5% Chromium blending ratio. Although it's a corrosion-resistant stainless steel, actual feel of cutting is closer to the high-end carbon steel, The edge is not slippy but significantly grabbing object fibers. Another reason why professional chef selects Gingami 3 is a good affinity to whetstones at hand re-sharpening. The combination with the soft stainless SUS405 outer layer provides further easiness to the blade sharpening. Neo-Classic Nashiji finish gives irresistible appeal to the series as well. The combination with the soft stainless SUS405 outer layer provides further easiness to the blade sharpening. The Japanese term "Nashiji" (English: Pear skin pattern) refers to the result of a technique that appears to leave the surface finish of a blade looking unfinished and rustic. -NOTICE- ■Please do not use the knife in a twisting motion. ■Please use the correct knife when cutting bone, frozen or hard items. ■Please note that the images are of the sample products. Colour, weight, pattern and size can differ as each product is handmade. ■Please use a soft plastic or wooden cutting board to protect the blades edge. ■Please don't heat or cool rapidly as it may change the structure of the steel. ■Please don't hesitate to contact us for further enquiries.
